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Ingredients for 6 servings:

3 tablespoons unsalted butter, divided

3 medium Yukon gold potatoes

2 sweet potatoes

3 bay leaves

Sea salt and freshly ground pepper

2 cups Vegetable broth


dried bread crumbs

shaved slices of pecorino romano or an American cheddar


Preheat the oven to 325 degrees.  Generously butter the bottom and sides of a large, 1-1/2 quart casserole.


Peel and thinly slice the potatoes.  Make alternating layers of white and sweet potato, adding salt or pepper to every other layer.  Place a bay leaf in the bottom of the pan, one in the middle and one on top.  Dot the top with half the remaining butter and pour the stock in to within 1/4" of the top.


Cover the casserole and bake for 45 minutes, or until the potatoes are tender.  Uncover and turn the heat up to 350 degrees.  Bake another 10 minutes. Turn the oven temperature to 375 degrees


Remove the casserole from the oven.  Sprinkle a thin coating of breadcrumbs over the potatoes.  Arrange a layer of thinly sliced cheese over the crumbs.  Dot the top with the remaining butter. Bake a final 10 minutes, until the cheese begins to brown and the liquid is bubbly.  Serve immediately.